Slow cooker chicken chili is a wholesome meal made with ease! Serve with jalapeño cornbread to dip into the thick and satisfying chili with a spicy kick!
ingredient
- 1 cup yellow onion, finely chopped
- 6 cloves garlic, minced fresh
- 2 cups bell pepper, ½-inch dice, red and green
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken breasts
- 24 ounces Pace® Picante sauce, mild
- 2 cups butternut squash, 1/4-inch cubes
- 16 ounces red kidney beans, canned, rinsed and drained
- 15 ounces pinto beans, canned, rinsed and drained
- 15 ounces corn, fresh or canned
- 1/2 cup unsalted chicken stock, or broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup yellow cornmeal, ground
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- 1/4 cup jalapeno pepper, seeded and diced
- 1/2 cup sharp cheddar cheese, grated
- 1/2 cup Pace® Chunky Salsa, mild
- 1 large egg
- 3/4 cup milk
- 1/3 cup olive oil, plus 1 tablespoon
- ¼ cup honey
Directions
- In a medium-sized microwave-safe bowl add onions, garlic, bell pepper, jalapeno, chili powder, cumin, paprika, oregano and olive oil. Stir to combine. Microwave for 3 minutes.
- Stir, microwave for another 3 minutes. Add to a 6-quart slow cooker.
- Add chicken breasts, Pace® Picante sauce, butternut squash, kidney beans, pinto beans, corn, chicken stock, salt, and pepper.
- Gently stir to combine. Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours. You want the chicken to be cooked through and easily shredded.
- Remove the chicken from the slow cooker and transfer to a clean dish or pan.
- Shred the chicken into smaller pieces. Set aside, cover with plastic wrap if not eating right away.
- Taste the chili and add more salt and pepper as needed. Add back the chicken and stir to combine. Serve with desired toppings. Meanwhile, make the cornbread about 1 hour before serving.
- Preheat oven to 400°F.
- Place an 8-inch cast iron skillet on top of a sheet pan inside the preheated oven to heat while you make the batter.
- In a large bowl, stir together the cornmeal, flour, baking powder, salt, chili powder, ¼ cup jalapeños, and cheese.
- Add in ½ cup salsa, egg, milk, ⅓ cup olive oil and ¼ cup honey. Whisk together until just combined, and no lumps remain.
- Carefully remove the hot skillet from the oven.
- Coat the bottom and sides of the hot skillet with one tablespoon olive oil. Pour the batter into the skillet, sprinkle evenly with minced jalapenos.
- Place skillet in the center of the oven and bake for 20 to 22 minutes, until a toothpick inserted in the center of the cornbread, comes out clean and the bread spring back when touched.
- Transfer the pan to a wire rack and let cool for at least 15 minutes before serving.
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